Tomato-Dates-Mango Chutney

The first time I tasted this chutney at a guest’s house, I almost finished half the jar. It’s a typical all round chutney in a Bengali household eaten with rotis and rice alike. It has pieces of Mango jelly which gives it a unique taste. I usually make a jarful and keep it in the fridge for a good 15 days. The best combination is rice, daal and this chutney. Enjoy!!


  • ½ kg tomatoes
  • 200 gm mango jelly (ambavat)
  • 100 gm seedless dates
  • 1 piece ginger
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 stick cinnamon (optional)
  • 2 pinch salt
  • 1 cup water
  • 1 cup sugar


  • Cut the tomatoes into small pieces without the seeds and keep it aside
  • In a pan, heat the oil, and add mustard seeds and cinnamon.
  • Once it crackles, add the cut tomatoes, add salt and water and let it cook
  • Once its soft and cooked, add chopped dates, grated ginger and sugar
  • Stir well till the sugar dissolves and the water dries up
  • Add chopped mango jelly and stir for another 2 minutes
  • Store it and refrigerate it after it cools
  • Serve with rotis or rice.

Preparation time: 20 minutes

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